Crunchy buttery toffee marries sweet salty. Quick and easy recipe.
3 sticks salted butter
1½ cups brown sugar ( I use organic)
3 tablespoons water
3 tablespoons light corn syrup
1 tsp vanilla (***optional)
2 cups semi sweet chocolate chips
1 cup crushed cashews
1 large bag salted pretzels
Heavy bottom sauce pot
Candy thermometer (not required, but handy ****can use a glass of ice water to test)
Silicon spatula or wooden spoon
Silpat or greased baking sheet
****Recipe makes enough for one batch.
****Have items and ingredients measured, lined up and ready to go.
Line Silpat or greased baking sheet with pretzels
In deep heavy bottom pot, add butter, sugar, water,and corn syrup.
Fasten candy thermometer to side of pot so that bulb is not touching bottom of the pan. This will cause inaccurate reading.
On medium heat, melt mixture stirring until all ingredients are melted and smooth.
When mixture reaches 212 degrees it will begin to boil. Try not to stir after this happens.
Continue to let mixture boil.
As the liquid evaporates the mixture will begin to thicken and get very bubbly.
At 285 through 300 degrees will be the crack stage.
***If you don't have a thermometer, keep a glass of ice water next to you and drop in a small spoonful of the mixture. Give it a second to cool down. If it is chewy and soft, it needs to cook more. When the mixture is has a crunchy texture, it has reached the crack stage.
Remove from heat and stir in vanilla.
Pour hot mixture over pretzels and smooth out evenly.
Add semi sweet chocolate to top of toffee and let melt for a few minutes.
Smooth with a spatula
Top with crushed cashews.
When completely cooled break apart and store in airtight container.
Makes a great holiday gift for coworkers, friends, and family.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2014/12/27/salted-chocolate-toffee-pretzel-bark-aka-christmas-crack/